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Filet mignon served in restaurants is often, in fact, an agglomeration of scraps of lesser beef, welded together with Meat Glue (http://abclocal.go.com/kabc/story?section=news/consumer&id=8642900). [ABC]
Terje took powder and dusted it liberally over the meat pieces. The coated stew meat then went into a circular tin to give it a nice, round filet mignon shape. He was also able to make a New York strip out of thin cuts of round steak. Adding water makes a soupy glaze, and an easier way to coat the meat.The final steps were to seal the meat in a vacuum bag, adding some pressure to the bond, and then it was off to the fridge to set overnight. Twenty-four hours later, the humble $4-a-pound stew meat now looks like a $25-a-pound prime filet. Delicious.